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ACID‐SENSITIVE SOY PROTEINS AFFECT FLAVOR
Author(s) -
ANDERSON ROBERT L.,
WARNER K.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00603.x
Subject(s) - flavor , chemistry , taste , soy protein , chromatography , electrophoresis , food science , gel electrophoresis , precipitation , fraction (chemistry) , biochemistry , physics , meteorology
The acid‐sensitive fraction (ASF) is easily removed from other soy proteins because it precipitates from 1 M NaC1 at pH 4.5. This precipitation provides the basis for an ASF assay. An ASF‐containing sample series was compared by disc gel electrophoresis with an analogous series after ASF elimination. These two series were also evaluated by a trained 12‐member taste panel. Six prominent and several minor proteins throughout the gels and unresolved protein near the top of the gels appear to be associated with ASF. Disc gel electrophoresis reveals that the water‐extractable proteins, the acid‐precipitated curd and the whey proteins contain ASF. Its removal significantly increased flavor scores; the most noticeable change is a decrease in the intensity of grassy‐beany flavor. Evidently ASF has a greater affinity for grassy‐beany flavor compounds than do non‐ASF proteins.